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Champagne Asparagus Risotto Recipe

Champagne Asparagus Risotto

Recipe Ingredients for Champagne Asparagus Risotto

AmountIngredient
2 pcs Shallots
3 pc Garlic cloves
some Butter
600 grams Asparagus
400 grams Risotto rice
2 dl Champagne
L 1 Gemüsebuillon
2 tbsp Chervil leaves
some Salt and pepper

Champagne Asparagus Risotto Recipe Directions

50g butter melt in a saucepan. Shallots into small dice and add the garlic cut into thin slices. Both saute in butter.

Peel the asparagus and cut diagonally into pieces about 2.5 cm wide. The asparagus tips and set aside. Asparagus pieces mitdämpfen shortly. Add rice and cook glaze. Deglaze with wine two glasses of champagne. Boil down completely. CAUTION: Always nice touch!

Pour the broth added, so that the rice is almost always covered with liquid. NOTE: Stir constantly! Repeat the process until the rice is soft (about 20 minutes) NOTE: do not leave the stove and always keep stirring well. Add the asparagus tips and cook for about another 15 minutes. Another piece of butter and season to interfere with salt and pepper. Then garnish with the chervil.


 

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